Name: Vanilla-Bean Ice Cream
Cook time: 20 minutes
Total time: 4 hours
Yield: Makes about 1 1/2 quart
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup sugar; 1/8 teaspoon salt; 3 vanilla beans, split lengthwise; 2 large eggs; an instant-read thermometer

Carl Taplin of Gott's Island, Maine, writes: "Every summer, I look forward to homemade vanilla ice cream. Do you have a favorite recipe for it?"

Cooks' notes:

·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

Recipe notes

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